<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1989 Honorable Mention Butter Cookies You'd Eat in a Dre</title>
      <categories>
        <cat>Cookies</cat>
        <cat>Holiday</cat></categories>
      <yield>36</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Butter, softened</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Plus 1 1/2 tb sugar</item></ing>
      <ing>
        <amt>
          <qty>1 3/4</qty>
          <unit>cups</unit></amt>
        <item>All-purpose flour</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Vanilla</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Sugar for rolling</item></ing></ingredients>
    <directions>
      <step>  Preparation time: 15 minutes Baking time: 17 to 20 minutes per batch
  
   1. Heat oven to 300 degrees. Cream butter and sugar. Add flour, a little
  at a time, then vanilla. Stir until blended.
  
   2. Roll dough into small balls the size of a walnut, then roll the balls
  in sugar. Flatten with cookie stamp or bottom of a glass. Put onto
  ungreased cookie sheet. Bake until edges are lightly browned, 17 to 20
  minutes. This dough needs no  chilling, rolling or cutting. It is easily
  doubled. Honorable mention went to Agnes Da Costa of Chicago. from the
  Chicago Tribune second annual Food Guide Holiday Cookie Contest December
  14, 1989
  Posted to MM-Recipes Digest V3 #340
  
  From: Linda Place &lt;placel@worldnet.att.net&gt;
  
  Date: Thu, 12 Dec 1996 01:07:01 +0000
 
</step></directions></recipe></recipeml>
